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Mix of sweet and sour cabbage


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For 4 people
300 g cabbage
300 g red cabbage
1 tablespoon salted capers
2 tablespoons of wheat malt
4 tablespoons of Apple Cider vinegar
about 30 cumin seeds
extra virgin olive oil


Peel the cabbage and cut into thin strips.
In a large skillet add the olive oil and cumin seeds and warm up well.
Add the capers previously rinsed and chopped up coarsely with Crescent.
Combine the cabbage, let skip over high heat for a minute, then combine vinegar and malt and 4 tablespoons of water.
Lower the heat and continue cooking for another 15 minutes, checking occasionally that does not burn.
Serve hot as a side dish and cold as an appetizer.

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(Thanks to Angela Verduci, cuoca professionale vegan)

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